We are looking for a dynamic, results-driven Assistant Cost Controller. The incumbent will monitor the inventory in all Group outlets in accordance with Tamarind Group Policies, Procedures, and Standards laid out by Management to ensure maximum internal and external customer satisfaction.
Responsibilities
- Maintain complete knowledge of and comply with
all departmental policies and standard operating procedures.
- Maintain complete knowledge of correct
maintenance and use of inventory and ensure they are used only as
intended.
- Adhere to scheduled work times by reporting
promptly as required.
- Attend Tamarind Group departmental meetings or
any other meeting and training sessions as required.
- Participate and advise management on best
practices to improve the cost of sales and general best practices within
the department
- Cost of sales; Monitor the costs of sales on
weekly basis to ensure that targets are being met by Investigate
deviations (positive or negative deviations) to ascertain reasons
- Identifies gaps in performance and puts
corrective action plans in place to eliminate gaps
- Ensure that new team members are trained and
competent to perform tasks assigned to them
- Advise/recommend to Group cost controller, and
Business Systems and Controls Manager on action to be taken for
improvement/ changes and monitor the implementation thereof in regards to
cost of sales.
- Analyse variances and initiate corrective action
in alignment with Group cost controller and unit managers.
- Perform any other duty as requested by the
management Inventories.
- Take daily stock takes of inventory as assigned
and report excess/shortages to the relevant authority, ensuring both the
Group Cost Controller and Business Systems and Controls manager
are in the copy.
- Booking of Usages for spoilage, breakages,
director issues and stock variances
- Book Tamarind Group Invoices and Return to notes
as assigned
- Participate in buffets, events, conferences and
banquets controls and stock takes, including verifying opening stocks
against issued quantities and closing stocks, preparing control reports,
monitoring controls during these events and conference and banquets.
- Booking platters from the main kitchen to Simba
Saloon as per laid down procedure.
- Booking of bakery and TML Production Kitchen
transfers to the various kitchens
- Sales reading to update the materials control
with sales from the micros for reporting purposes
- Ensuring that all intercompany transfers are as
per laid down procedure
- Ensure intercompany reconciliations are done on
an ongoing basis.
- Meat consumption report and Cost tracker
preparation and circulation as per guidelines.
- Take monthly inventories and routine spot checks
and report excess/shortages to the relevant HODs.
- Take bar stock take for all bars as assigned and
as per laid out guidelines.
- Perform bars, Duka and empties stock
take.
- Take monthly operating equipment stock take as
signed and prepare variance reports
- Continuous review of conference and banquet
recipes and A la carte recipes.
- Establish potential food cost and any other
reports as assigned by management and update the same every
month.
- Monitor and update recipes in Materials Control,
Vento or Symphony where applicable and ensure the pricing are as
approved by management.
- Purchasing
- Carry out periodic market surveys as assigned by
management and analysis on raw material prices, quality and
availability in the market (local and surrounding areas) and submit
reports with your findings.
- Checking daily quotation sheet prices with
invoiced prices.
- Spot check merchandise received daily to
determine that it confirms to specifications as to weight, trim and
count that it has been properly invoiced. Review any discrepancies
with the receiving clerk to ascertain the situation.
- Spot check the weighing machines in the Food and
Beverage department and receiving department for accuracy of
measurement
- Verify the accuracy of the entries, extensions
and totals of the stores clerk’s daily report and check that all
food items received with or without invoice have been properly recorded
thereon.
- Ensure that adequate controls are maintained
over all goods receipt from the point of storage of
final delivery, Storage and issuance
- Work with the Unit chefs on menu planning,
production control, portion control and pricing.
- Participate in the formulation and enforcement
of sound control procedures for banquet beverage bars including
issues, returns and re-issue practices.
- Participate in planning daily salvage, control
and usage of usable left over food items including Banquets.
- Ensure that all merchandise is stored is
properly locked storage areas and monitor security control of
keys for all such areas.
- Furnish to the user departments with information
needed in planning & production of pastry and other items to
see that they are according to plan.
- Participate in establishing standard portion
sizes for all the outlets and post them in proper locations in
the kitchen and monitor on a continuous basis to see that they are adhered
to.
- In cooperation with the Unit Managers and Chefs
establish standard portion sizes for all the outlets and post
them in proper locations in the kitchen and monitor on a continuous
basis to see that they are adhered to.
- Continuously review and furnish current portion
cost information for adequately pricing for food and beverage
menus.
- Monitor cost control procedures employed in the
staff cafeteria
- Reporting, Forecasting and analysis
- Be familiar with F&B Cost Controls standard
operating procedures and carry out the responsibilities therein
designated.
- Maintain sales history through menu abstracts
and prepare daily, weekly and monthly cover forecasts to assist
in the planning of purchasing, stocking, staffing and production
requirements.
- Maintain daily records of cost, potential sales
and actual costs for each outlet bar, investigate any
significant variances.
- Verify the accuracy of banquet checks as to
covers charged for against covers served as reported by the chef
and manager in charge that the price charged agrees with the
quoted price as shown on the banquet function order that minimum
guarantees are properly reflected and that beverage
are consistent with banquet requisitions and billing the same.
- Prepare the cost of employees’ meals each month
as assigned.
- Check duty meal, 100% and other discounted
checks, maintain prescribed records in respect of these Checks,
ensure these are properly approved, compare with the Discount report͟ from
Micros and other systems.
Education & Experience
The
Tamarind Group is looking for youthful, vibrant, fit, and tech savvy team
players with a can-do attitude. Individuals who are connected to our
culture and will help us present to the world, the next level of
hospitality.
- Excellent reading, verbal and written English
skills.
- Capable of effectively & efficiently
handling multiple tasks.
- Excellent mathematical and analytical skills.
- Be tech savvy and have a working knowledge of
various computer software programs MS Office, receiving Software, Material
Control (MC), Micros POS & Sun System.
- Customer service oriented with a positive,
energetic, and outgoing can-do attitude.
- Well-organized and detail-oriented.
- Have a high degree of emotional intelligence and
a high level of self-confidence.
- Be able to remain rational and calm under
pressure.
- Be able to work under variable temperature
conditions (or extreme heat or cold), under variable noise levels,
and outdoors/indoors.
- Be physically fit
Qualifications
- College Diploma or Degree in Finance/Accounting
related field, a CPA will be an added advantage
- 2 years’ experience in a similar role preferably
in the Hospitality industry in a 4 star or 5 Star Hotel.
- Knowledge of Cost Control.
How to Apply
Please
submit your CV and cover letter to human.resources@tamarind.co.ke by
31st October 2025. Only shortlisted candidates will be
contacted. Be part of a prestigious brand with a rich history in Kenya’s
hospitality industry!
